| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Casserole | 8 | Servings | |
INGREDIENTS
| 1 | lb | Sliced bacon |
| 1 | Onion, chopped | |
| 2 | 10.75-oz condensed cheddar | |
| cheese soup | ||
| 1/2 | c | Milk |
| 1 | T | Worcestershire sauce |
| 1 | t | Dry mustard |
| 8 | oz | Elbow macaroni, cooked and |
| drained -or- | ||
| 1 | Boxed stuff | |
| 1 | c | Sharp cheddar cheese, the |
| sharper the better | ||
| shredded | ||
| 2 | T | Diced pimiento, optional |
INSTRUCTIONS
submitted by: sgjg6566@usa.pipeline.com (Julie, Michigan, USA) This is another twist on Macaroni and cheese--my kids love it! Cook bacon, saving about 1/4 cup of drippings. Crumble bacon, reserving 4 or 5 strips for the top of dish. Saute onion in remaining drippings. Add cheese soup, milk, Wrocestershire sauce and mustard; mix well and heat through. Stir in the bacon, macaroni, shredded cheese and pimiento. Place in casserole dish (I use 3 quart). Top with remaining strips of bacon. Bake in a 375 degree oven for 25 minutes. Enjoy!! DAVE <DAVIDG@CLAM.RUTGERS.EDU> RECIPEINTERNET LIST SERVER RECIPE ARCHIVE - 22 APRIL 1996 From the 'RECIPEinternet: Recipes from Around the World' recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 380
Calories From Fat: 291
Total Fat: 32.3g
Cholesterol: 63.5mg
Sodium: 953.7mg
Potassium: 275.3mg
Carbohydrates: 8.6g
Fiber: <1g
Sugar: 1.5g
Protein: 13.4g